"Brightful" vegetable lasagna

This lasagna is bright-colored and just as colorful in flavor. This gorgeous, oven-baked lasagna is a delight to share with your vegetarian friends as well (let 'em think you can cook like a vegetarian pro).

• Cooking spray
• 8 cups torn Swiss chard, about 3/4 pound
• 2 cups chopped summer squash
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 cup shredded carrot
• 1/2 teaspoon salt
• 1 tablespoon butter
• 4 teaspoons minced garlic in oil
• 2 tablespoons flour
• 1 3/4 cup milk
• 3/4 cup Parmesan cheese, grated or shredded, divided
• 2 cups ricotta cheese
• 1 cup shredded Mozzarella cheese
• 1/2 teaspoon dried oregano
• 6 no boil lasagna noodles

Preheat oven to 375 degrees F. Heat a large pot coated with cooking spray over medium-high heat. Add chard, squash, onion, pepper, carrot and salt; saute 10 minutes or until just tender. Melt butter in a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour; cook 30 seconds, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 4 minutes). Remove from heat, add half the Parmesan cheese and stir until cheese melts.

Combine ricotta and mozzarella and oregano in a bowl. Spread 2 tablespoons milk mixture in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over milk mixture, top with half of ricotta mixture, half of vegetable mixture and 1/2 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Sprinkle with 1/2 cup Mozzarella cheese and a couple tablespoons Parmesan cheese. Bake for 45 minutes.

Makes about 6 servings.